Cook rice in 3 cups water until done ( approximately 15 to 20 minutes ) and set aside for cooling. While cooking; care should be taken not to overcook the rice- else the grains may stick together and form a big lump. The grains should stay out separate after cooking.

For Seasoning:

Cooking oil – 1 tablespoon

Mustard seeds- 1 teaspoon

Jeera / cumin seeds- ½ teaspoon

Urasdal – ½ teaspoon

Channa dal / kadalaparippu- 1 tablespoon

Curry leaves – 1 spring

Red chilly - 2 ( broken into 2 pieces )

Method

Mix lemon juice, turmeric powder and salt together. Add to (cooked and cooled ) rice. Mix it well slowly and evenly so that the lemon and turmeric color and flavor is spread around nicely.

Heat oil in a wide kadai / frying pan and add mustard seeds. When they splutter, add jeera, uraddal, curry leaves, red chillies and channadal. Saute well for 5-8 minutes on a low heat until fragrant and color change in channadal and curry leaves.